Whole Grains

Looking for healthier food choices or restricted by diet, many people gravitate towards gluten free with the preconceived notion that gluten free options are more nutritious. Unfortunately this has not been found to be true.

With equal focus on taste AND nutrition, Mic's Mix gluten-free flour blends are something you can feel good about feeding your family, as well and proud to serve your friends! Check out the whole grains found in our awesome flour blends as well as our nutritional panel:

Flour Power

Teff, Oat, Organic Sprouted Brown Rice, Quinoa, Sorghum

Grains & Roses

Buckwheat, Teff, Oat, & Brown Rice

Blonde Beauty

Almond, Oat, Sorghum, Organic Sprouted Brown Rice

Benefits

Not only are whole grains a key source for phytochemicals, antioxidants, protein, iron and vitamins, but they have been shown to reduce the risk of heart disease, stroke, cancer, diabetes and obesity.

Nutritional Panel

Ancient Grains

Ancient grains are grains that have been largely unchanged over the last few hundred years. Because these grains are not refined, nor hybridized like many of todays grains they contain more vitamins, minerals, iron, fiber and protein. In addition, these grains tend to have a lower carbon footprint because many are drought resistant requiring less water and can survive with fewer pesticides and fertilizers.

BUCKWHEAT

"The protein in buckwheat contains the eight essential amino acids and is also high in lysine. Buckwheat is also rich in manyB vitamins as well as phosphorus, magnesium, iron, zinc, copper and manganese. It provides lots of protein as well as calcium, iron, manganese, potassium and zinc. A 1995 study from the Johns Hopkins Medical Institute showed that eating 30 grams of buckwheat daily can lower blood pressure. And because buckwheat grain is digested more slowly than other carbohydrates it can leave you feeling fuller longer and improve glucose tolerance among the carbohydrate sensitive.”1

QUINOA

"Is stocked with life-sustaining nutrients all across the board, including all eight essential aminoacids making it a complete protein. Quinoa is also rich in iron, magnesium, phosphorus and potassium; a good source of dietary fiber, a source of calcium, and thus is useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest. It was for this reason that it was dubbed “mother of all grains” by the Incas, so much so that it came to have spiritual significance for them. Many traditions and ceremonies surrounded the cultivation, harvest and consumption of quinoa.”1

SORGHUM

"Is an ancient cereal grain that originated in Africa and remains a staple food in India and Africa. It’s food usage in the US is on the rise, thanks to the gluten free benefits of sorghum for those with celiac disease. Because it doesn’t have an inedible hull, sorghum is commonly eaten with all of it’s outer layers, thereby retaining a majority of its nutrients. Some specialty sorghums are high in antioxidants, which are believed to lower the risk of cancer, diabetes, heart disease and some neurological diseases. In addition, the wax surrounding the sorghum grain contains compounds called policosanols, which may have an impact on human cardiac health.”2

TEFF

"This fun-size, quick cooking grain is super tiny and ideal for nomadic life, especially in the areas of Ethiopia and Eritrea where it has long-established ties. Teff can withstand many environmental conditions: it thrives in waterlogged areas, high altitudes, dry heat, droughts, and is not prone to plant diseases. Free of gluten, one cup of teff alone packs in 123 mg of calcium, a high dose of vitamin C, iron, protein, fiber, and resistant starch."3